The first grapes picked at this winery were Pinot Noir. The grapes can be seen in the photo below undergoing cold maceration before the start of fermentation. What is curious is that grapes undergoing this process almost always smell of black tea, that is to say the leaves.
At the second winery that we visited they were unloading boxes of Tempranillo grapes from a trailer just as we arrived. These grapes were to be placed in cold storage for 24 hours before being put on the sorting table, through the destemming machine and into the fermenatation tanks the next day.
We had lunch at the second winery on the patio. Lots of great food was accompanied by five wines produced at the winery.
My clients and I had such a fun day.